Teriyaki Fish with Sauteed Vegetables
Flaky mahi mahi is glazed with a sweet and savory teriyaki sauce and paired with sautéed broccoli and mushrooms, all served on a bed of fragrant jasmine rice.
Servings
Produce
Garlic (Organic)
2 1 Clove
Ginger Root
1 0.5 oz
Cremini mushrooms
6 3 oz
Broccoli (Organic)
8 4 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Jasmine Rice
1 0.5 cup
Mahi Mahi
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Cornstarch
3 1.5 teaspoon
Spice mix
Teriyaki Sauce
Tamari
1/4 0.125 cup
Brown sugar, dark
1/4 0.125 cup
Honey
1 0.5 tablespoon
Ground ginger
1/2 0.25 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Compost tough cremini mushroom stems; ¼” slice caps. c. Mince red onion. d. Peel and grate or very finely mince ginger. e. Mince garlic (divided).
Instructions
1
Prep:
a. Preheat oven to 425º. Prep a large baking sheet with olive oil, parchment paper, or foil.
2
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person plan); cover and bring to a boil.
b. Stir in jasmine rice; cover and reduce heat to medium-low. Cook 15 minutes. Turn off heat and let steam covered until tender, 5-10 minutes.
3
Cook mahi mahi:
a. Chop mahi mahi into 1” cubes. Season with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add 1 garlic clove (mince), ginger (peel & grate or very finely mince), and red onion (mince). Saute until onion softens, 2-3 minutes.
c. Add mahi mahi and sear until cooked throughout, about 3-5 minutes each side. Set aside.
4
Meanwhile, cook teriyaki sauce:
a. In small bowl, stir together 1 btsp cornstarch and 1 tbsp water.
b. In small saucepan over medium-high heat, add teriyaki sauce base and 1 cup water. Cover and bring to a low boil.
c. Whisk or stir in cornstarch mix. Reduce heat to low and cook uncovered until thickened, about 5-7 minutes.
5
Saute vegetables:
a. In medium sauté pan over medium high heat, add 2 tsp olive oil. Add remaining garlic clove (mince) and broccoli stems (¼” dice). Cook until garlic is fragrant but not browned, about 1-2 minutes.
b. Add cremini mushrooms (compost tough stems, ¼” slice caps) and broccoli florets (chop bite-sized). Stir-fry until caramelized and broccoli is just fork-tender, about 3 minutes.
6
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with a spoonful of vegetables, followed by mahi mahi.
c. Spoon teriyaki sauce over mahi mahi. Dig in!
Chef's notes
If your family doesn't prefer fish, this recipe is just as delicious when made with beef or pork meatballs. For vegetarians, the teriyaki sauce is a natural fit for sauteed cubes of extra-firm tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX